홍삼추출물 첨가가 저염, 저지방 돈육 소시지의 품질 특성에 미치는 영향

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness (CIE b*) and lower lightness (CIE L*) and redness (CIE a*) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p